SUNGOOYUE Versatile Cast Iron Wok Pan for Sauting and Frying for Electric Ceramic Stove

1. Genuine taste: Discover the rich and authentic flavors of Chinese and other Asian cuisines in your own home. The wok is specially designed to lock the flavor within the ingredients. Our outdoor wok is conveniently designed for use as a Camping Wok, BBQ Wok, Grill Wok. 2. Heavy Duty Construction: Wok Pan made of cast iron and uses no coating, long term. The wok responds to heat changes quickly evenly, it can also maintain super high temperatures without damage. 3. Comfortable: The ergonomic design of the wooden handle ensures a comfortable grip and protection against burns. The wok is ideal for the whole family or small gatherings. 4. Versatility: Works well on gas, induction cooking, electric ceramic stove, outdoor open . Our wok is convenient to carry and easy to store. After using the pan, please wash and keep it dry in time. 5. Various daily cooking ways: This Wok pan is equipped with superior performance in heating and heat transfer. The wok can be used in various cooking methods, such as frying food, meat pan, frying, braising, boiling, frying, etc. Specification: Item Type: Wok Pan Material: cast iron, beech wood Inner diameter: 30cm/11.8in Bottom: 145mm/5.7in Assembled product size: approx. 575x100mm/22.6x3.9in Applicable environment: gas, induction cooker, electric ceramic stove, outdoor open How to use it: Plant-based cast iron cookware is the most challenging within the cast iron cookware family, but it is also the most rewarding. Before use, it requires seasoning. In the initial stages, try to cook with fatty ingredients and avoid cooking starchy foods. After a period of seasoning, you can cook freely and with continued use, the pan will become more and more seasoned. If well maintained, it can outperform stick- pans, making it easier to prepare delicious meals.1. First, the pan with warm water and a soft brush. Do not use steel wool or abrasive tools during initial . After washing, continue seasoning immediately to avoid oxidation.2. Place the pan on a heat source to dry. Prepare some fatty oil with the skin and place it in the pan. Set the heat to low and use the fat to grease the pan, ensuring every inch is covered. Once the fat has returned, you can remove it.3. Discard any remaining fat, rinse the pan with hot water, and repeat step two three or four times. Finally, wash the pan, place it on the heat to dry and drizzle in a few drops of vegetable oil, allowing it to dry over low heat. (Fatty oil can be replaced with vegetable oil). That's it! The seasoning process is complete. This method can also be used to maintain older, cast iron pans. If properly cared for, a cast iron pot can last 20 years or even more. Packing List: 1 x wok pan 1 x wooden Notes: 1. If black flakes come off during or initial use, these are simply charred layers of vegetable oil and not harmful. No need to worry. 2. If occurs due to improper use or maintenance, simply the and reseason the pan to restore it to a new condition. 3. When , try to avoid using for dishes, as it may damage the oil layer. The best method is to use hot water and a soft brush for effective . 4. Cast iron cookware can be used on induction stoves, but avoid using high heat for dry cooking.

• [DEEPEN FLAVORS] Retain the rich flavor of Asian dishes with this cast iron wok pan. for sautéing, grilling and barbecue. Bring authentic flavors to your favorite recipes.
• [ROBUST MATERIAL] Constructed from sturdy cast iron and beech wood, this wok pan offers long-lasting performance and heat retention. Experience the of cooking with cast iron.
• [CONVENIENT USE] Compatible with gas, induction cookers, electric stoves and outdoor fires. Compact size for easy storage. Maintain its quality by washing and drying after each use.
• [SAFE HANDLING] The wooden handle provides a safe and comfortable grip, protecting against burns. Ideal for family meals and a variety of cooking styles.
• [IMPROVE CULINARY SKILLS] Seal in the flavors and of your dishes with this wok pan. Improve your cooking techniques by sautéing, , frying, braising, boiling, braising and frying.